Refreshing no-bake dessert with creamy frozen yogurt and vibrant mango swirls—light, tangy, and perfect for hot days.
# The Ingredients You'll Need:
→ Crust
01 - 150 g (1½ cups) gluten-free graham cracker or almond cookie crumbs
02 - 60 g (¼ cup) unsalted butter, melted
03 - 1 tbsp sugar (optional)
→ Frozen Yogurt Layer
04 - 600 g (2½ cups) full-fat plain or vanilla Greek yogurt
05 - 240 ml (1 cup) heavy cream, cold
06 - 100 g (½ cup) granulated sugar or honey
07 - 1 tsp vanilla extract
08 - Juice of ½ lemon
→ Mango Swirl
09 - 250 g (1 cup) mango purée (fresh or canned)
10 - 1 tbsp lemon or lime juice
11 - 1 tbsp sugar (if mango is not very sweet)
# Step-by-Step Instructions:
01 - Mix crumbs, melted butter, and sugar. Press into the base of a parchment-lined 20 cm (8-inch) springform pan. Freeze while making the filling.
02 - In a large bowl, whisk the yogurt, sugar (or honey), vanilla, and lemon juice until smooth. In a separate bowl, whip the cold cream until soft peaks form. Gently fold into the yogurt mixture.
03 - Pour half the yogurt mixture over the crust. Drizzle some mango purée and lightly swirl with a skewer or knife. Repeat with remaining yogurt and mango swirl on top. Use a skewer to create gentle marble swirls on the surface.
04 - Cover tightly and freeze for at least 6 hours, or until fully firm.
05 - Before serving, let sit at room temperature for 10–15 minutes for easier slicing.
